🇻🇳 Vietnam · Food
Caramelized Pork with Lemongrass
By eatmundo · August 4, 2026
🇻🇳 VNA classic rustic Vietnamese comfort dish. It balances the deep, savory umami of shrimp paste with the bright, citrusy notes of fresh lemongrass.
Ingredients
check them off as you prepareHow to Make It
- 1
Thinly slice 500g of pork belly into bite-sized strips.
- 2
Finely mince 2 stalks of lemongrass, 3 cloves of garlic, and 2 shallots.
- 3
Heat 1 tbsp oil in a heavy wok over medium-high heat until it shimmers.
- 4
Sauté the aromatics for 1 minute until fragrant, ensuring they do not turn dark brown.
- 5
Add the pork belly and sear for 5 minutes until the fat renders and turns golden.
- 6
Stir in 2 tbsp shrimp paste, 1 tbsp sugar, and 1 tbsp fish sauce, coating every piece thoroughly.
- 7
Reduce heat to low and simmer for 10 minutes until the sauce creates a thick, glossy glaze.
- 8
Serve hot with steamed jasmine rice and fresh cucumber slices to balance the richness.
Frequently Asked Questions
Can I replace pork belly?+
Yes, pork shoulder is a good leaner alternative, though the belly provides the signature texture.
Is shrimp paste essential?+
Yes, it provides the authentic funk that defines this dish's unique savory profile.
How do I know when it is done?+
The pork should be tender and the sauce should have reduced into a thick, sticky coating.
Can I make it less salty?+
Shrimp paste is very salty; start with less if you are using a very potent brand.
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